In a deep soup pot, saute shallots and onions in heated oil. Add
and lentils and bring to a boil. Reduce heat and simmer, adding
water if needed to keep the 3-cup level of liquid. Cook lentils
barely tender. Add all other vegetables and seasonings. Continue
at least 20 minutes longer. Fork mash or puree mixture. Serve
garnished with croutons or chives.
Calories per serving: 224 Fat: 3 grams
Source: Vegetarian Journal, July/August 1994 as posted by Lisa